Monday, August 18, 2008

Did you ever buy that Magic Shell ice cream topping? Well, you can't anymore because it has milk in it. But don't worry, I have you covered. This is a slightly more grown-up version of this classic ice cream topping with the addition of coffee. Keep in mind that it is the fat that makes this liquid at room temperature and harden on your ice cream, so please enjoy responsibly.

INGREDIENTS

- 1/4 cup soy creamer

- 2 tbsp instant coffee

- 1 1/2 cups vegan chocolate chips

- 1/4 cup canola oil

METHOD

1. Bring soy creamer to bubbling in a small saucepan over med-hi heat. Stir in instant coffee and remove from heat.

2. Stir in chocolate chips and stir until smooth. Then add oil and stir until smooth.

This will keep in the fridge for a long time. Store it in a glass jar and microwave for a few seconds to warm it up before drizzling over ice cream.

I hate HATE coffee and anything that even barely tastes like it...so my question is obvious. If I remove the 2T insant coffee will that affect the "magic shell" at all (other than the lack of coffee)? I'm assuming not but its best to be sure!

Oh cool! I've been making a non-coffee version very similar to this for my kids for a couple years now - I use coconut oil because I like how it hardens and I'm afraid of the transfat thing when canola oil is heated to high...(though obviously you don't heat it all that much just to pour over icecream). Regardless, it looks deee-lish. I really love the coffee addition!